The first time I made these I just sort of threw them together, I didn’t take great notes and I didn’t get a picture. Of course Jesse loved them (and so did I) and said they had to go on the blog, so I had to do my best to recreate them. The second time they turned out even better than the first and we’ve since had them twice in a month. That’s a sure sign of winner in our house.
I wanted to call these “Hot, sticky, sweet” Asian meatballs. You know, after the song. But Jesse thought it sounded better with all S’s, so Spicy, Sticky, Sweet Asian Meatballs they are. Either way, it’s the best way to describe these. The chili garlic sauce gives the sauce a nice heat, which is also carried through in the meatballs. But the spicy flavor is balanced out with the sweet, sticky sauce and pop of fresh ginger.
In non-food related news, I’m headed to Boston tomorrow! What’s in Boston? The Irish Dancing World Championships, that’s what! I get to see my dance family that I’ve missed so much AND I get to watch my cousin dance in her first solo worlds competition. I couldn’t be more excited! I’ll let you know how it goes!
Spicy, Sticky, Sweet, Asian Meatballs
1/2 cup water
1/2 cup soy sauce
2 Tbsp rice vinegar
1 tsp sesame oil
1 Tbsp chili garlic sauce (more if you like a lot of heat)
3 Tbsp brown sugar
1 tsp fresh grated ginger*
1 1/4 lbs ground turkey
1/4 cup and 1 Tbsp diced green onions, including whites, divided
1/3 cup panko bread crumbs
1 egg, lightly whisked
1 Tbsp soy sauce
1/4 cup mushrooms, finely diced
1 Tbsp fresh grated ginger*
2 tsp chili garlic sauce
salt and pepper
1 Tbsp vegetable oil
sesame seeds for garnish
*Helpful Tip: Store ginger in the freezer. When you need it, just grate with a zester right off the frozen chunk!
In a small saucepan, whisk together the first group of ingredients (water through grated ginger). Heat over medium-high heat until it comes to a boil, then reduce heat medium-low and simmer until reduced and thickened.
While the sauce is thickening, combine the second group of ingredients (reserving one tablespoon of the green onion tops) in a medium bowl. Shape into 2-inch meatballs.
Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook for about 6 minutes, turning to brown all sides evenly. Reduce heat to medium and pour in the sauce. Continue to cook for 5-10 minutes, or until a meatball cut in half is fully cooked/no longer pink, and the sauce coats the meatballs.
Serve hot over rice with steamed baby bok choy and sesame seeds and green onion tops for garnish.
Sunny Side Up Original
Here are some other cool Meatball recipes, all made with ground turkey instead of beef!